Green Enchiladas Casserole

10 (10-inch) corn tortillas
16 oz. Colby Jack Cheese, grated
2 (10-oz.) cans Old EL Paso Green Chile  Enchilada Sauce
8-oz. sour cream to serve on side

Green Chile and Tomato Sauce
2 tablespoons olive oil
2 cups chicken breast, diced
1/2 cup onion, diced
2 teaspoons garlic, diced
1 teaspoon salt
4 (4.5 oz.) cans of Old EL Paso chopped green chilies, undrained
1 (14.5 oz.) can diced tomatoes, undrained

Heat olive oil in a large frying pan, add diced chicken and sauté until no pink remains (about 10 minute).  Stir in onion and garlic and sauté until onions are translucent.  Add salt, chopped green chilies, and tomatoes.  Heat through.

In a 9 x 12-inch baking pan, place 1/2 of a can of the green chile enchilada sauce.  Top with two tortillas shells side by side.  Top each shell with 1/2 cup of green chile and tomato sauce and 1/2 cup of shredded Colby Jack cheese.  Repeat layers.  Pour 1 1/2 cans of canned green chile sauce over enchiladas.  Cover with foil and bake in a 350 degree oven until bubbly, about 30 minutes.  Serve with sour cream and a green salad.

John Garcia